Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation
| Autor: | Thomas Duvetter, Marc Hendrickx, B. Ly-Nguyen, I. Verlent, Ann Van Loey, Son T. Vu, D. Fachin, Chantal Smout |
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| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
Protein Denaturation Chromatography food.ingredient Molecular mass Pectin Chemistry Kinetics Temperature Fragaria Chromatography Affinity Pectinesterase food Enzyme Biochemistry Affinity chromatography High pressure Enzyme Stability Pressure Carboxylic Ester Hydrolases Biotechnology |
| Zdroj: | Biotechnology Progress. 18:1447-1450 |
| ISSN: | 8756-7938 |
| DOI: | 10.1021/bp0256622 |
| Popis: | Pectin methylesterase (PME) was extracted from strawberries (Fragaria ananassa, cv Elsanta) and purified by affinity chromatography on a CNBr-Sepharose 4B-PME-inhibitor column. A single protein and PME activity peak was obtained. A biochemical characterization in terms of molecular mass, pI, and kinetic parameters of strawberry PME was performed. In a second step, the thermal and high-pressure stability of the enzyme was studied. Isothermal and combined isothermal-isobaric inactivation of purified strawberry PME could be described by a fractional-conversion model. Purified strawberry PME is much more stable toward high-pressure treatments in comparison to those from oranges and bananas. |
| Databáze: | OpenAIRE |
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